1 (8 oz.) pkg. fettucini noodles, cooked and drained
1 (10 oz.) pkg. frozen chopped spinach, thawed and drained
1 clove garlic, finely chopped
1/4 c. vegetable oil
1 tsp. Wyler's Chicken flavor instant bouillon
1/2 c. water
1/2 tsp. basil leaves
1 c. Borden Cottage cheese
1/2 tsp. salt
1/4 c. Borden Grated Parmesan and Romano cheese
1 tbsp. chopped parsley

In large skillet, cook spinach and garlic in oil 5 minutes, stirring frequently. Dissolve bouillon in water. Add bouillon mixture, basil, cottage cheese and salt to spinach. Stir over low heat until blended. Toss spinach mixture, grated cheese and noodles. Serve in heated dish, garnished with parsley. Refrigerate leftovers. Makes 4 to 6 servings.